This moist, flavorful banana nut bread will quickly become your go-to recipe. It’s packed with sweet bananas, crunchy walnuts, and a hint of warm spice. Perfect for breakfast, an afternoon snack, or even a make-ahead treat for the week.
Readers love this 5-star treat because it’s quick to mix, it uses simple pantry ingredients, and it turns out consistently moist and flavorful every time!
Table of Contents
Before You Get Started
A few key tips will help you nail this loaf on your first try:
- Use very ripe bananas. The more brown spots, the better! They’re sweeter and mash more smoothly.
- Measure bananas by volume, not number. You’ll need 1 ½ cups mashed (about 3 large or 4 medium bananas). Too little and the bread will be dry and lacking flavor; too much and it can turn dense or gummy.
- Don’t over-mix. Stir just until the flour disappears. Overworking the batter = tough bread.
- Choose the right pan. A light-colored metal loaf pan bakes more evenly. Dark pans can cause the edges to brown too quickly.
- Toast the walnuts (optional). Lightly toasting them in a dry skillet enhances their nutty flavor and crunch.
** Why This Recipe Works: I tested this banana nut bread many times to get the balance right: more banana for stronger flavor, butter for richness, just one egg for tender texture, a little less sugar than some recipes, and enough nuts for a good crunch. The result is a loaf that’s moist, flavorful, and consistently reliable.
Step-by-Step: How to Make Banana Nut Bread
This recipe comes together with about 10 minutes of prep. Here’s exactly how to do it, with extra tips you won’t find in the recipe card:
Step 1: Mash the Bananas
Start by peeling your ripe bananas and mashing them in a large mixing bowl. You want them mostly smooth, but it’s fine to leave a few small lumps for texture.
** Tip: If your bananas aren’t quite ripe yet, you can ripen them quickly in the oven (see those instructions below).
Step 2: Mix the Wet Ingredients
To the mashed bananas, add the melted butter, sugar, egg, and vanilla. Whisk until everything is fully combined and smooth.
** Tip: Let the melted butter cool slightly before whisking it in so it doesn’t scramble the egg.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This step ensures the leavening and spices are evenly distributed before they hit the batter.
** Tip: Whisking the dry ingredients first prevents clumps and pockets of spice later on.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture with a spatula or wooden spoon. Stop mixing as soon as you no longer see streaks of flour (overmixing is the most common reason banana nut bread turns out tough). Once the batter is almost fully combined, fold in the walnuts.
** Variation Idea: You can swap the walnuts for pecans, or even fold in a handful of chocolate chips for a sweeter loaf.
Step 5: Bake the Bread
Pour the batter into a greased 8½ x 4½-inch loaf pan and smooth out the top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
If the bread is browning too quickly on top before the center is set, tent it loosely with aluminum foil.
** Tip: Light-colored metal pans bake more evenly. Dark pans can cause the edges to overbrown.
Step 6: Cool Completely
When the bread is finished, remove it from the pan and let it cool on a wire rack. It’s tempting to slice right away, but giving it at least 1 to 2 hours to cool allows the crumb to set and makes slicing much easier.
** FYI: Banana nut bread actually tastes even better the next day as the flavors continue to develop.
Variations and Add-Ins
One of the best things about banana nut bread is how easy it is to customize. A few small tweaks can give you a completely different flavor profile:
- Chocolate Chip Banana Bread: Fold in a cup of semisweet or milk chocolate chips, or replace half of the walnuts with chocolate. Or, check out my chocolate chip banana bread recipe.
- Cinnamon Swirl: Layer half the batter into the pan, sprinkle generously with cinnamon sugar, then top with the remaining batter for a ribbon of sweetness through the loaf.
- Pecan Banana Bread: Swap the walnuts for pecans if you prefer a buttery, slightly softer crunch.
- Gluten-Free Option: A good 1:1 gluten-free flour blend works well here. Readers often recommend King Arthur Measure-for-Measure for consistent results.
- Whole Wheat: Add whole grains by swapping out half of the all-purpose flour and replacing it with ¾ cup of whole wheat flour (or try this lightened-up whole wheat banana bread).
** Tip: If you’re experimenting with mix-ins, keep the total amount to about 1 cup so the loaf doesn’t get heavy or bake unevenly.
Storage and Freezing
Banana bread stores beautifully, so it’s a great make-ahead option.
- At Room Temperature (up to 3 days): wrap the loaf tightly in plastic wrap or foil to keep it moist.
- Refrigerator (up to 1 week): keep it well-wrapped. The flavor actually deepens over time.
- Freeze (up to 3 months): slice the loaf and wrap individual pieces so you can pull one out at a time. Thaw at room temperature or warm gently in the toaster oven.
** Freezer Tip: Wrap slices first in plastic wrap, then place in a freezer-safe bag or wrap again with aluminum foil to prevent freezer burn.
FAQs and Troubleshooting
Here are a few of the most common questions (and pitfalls) when making banana nut bread:
- Why is my banana nut bread dense or gummy? This usually happens if there’s too much banana or if the batter is over-mixed. Measure carefully and fold the ingredients gently.
- Can I make this without nuts? Absolutely. The bread bakes up beautifully plain, or you can swap in chocolate chips, raisins, or Craisins if you want a little extra sweetness.
- How do I ripen bananas quickly? Place unpeeled bananas on a foil-lined baking sheet and bake at 300°F for 20 to 30 minutes. The skins will blacken, but inside you’ll have perfectly soft, sweet bananas. Let them cool before using.
- Can I use unsalted butter instead of salted? If you prefer unsalted butter, that’s fine; just increase the amount of salt in the recipe to ½ teaspoon.
Best banana bread ever. So quick to mix and bake. Moist. Wonderful flavor too. Another great recipe.
– Patti
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Banana Nut Bread
Equipment
- 1 loaf pan (this one ensures the bread doesn't burn)
Ingredients
- 1 ½ cups all-purpose flour
- Pinch of nutmeg
- Pinch of cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed banana (about 3 large or 4 medium very ripe bananas)
- 6 tablespoons salted butter, melted and slightly cooled
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Grease an 8½ x 4½-inch loaf pan; set aside. In a medium bowl, sift or whisk together the flour, nutmeg, cinnamon, baking soda, and salt. Set aside. In a separate large bowl, whisk together the mashed banana, melted butter, sugar, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the walnuts. Pour the batter into the prepared loaf pan.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 50-60 minutes. Do not overbake.
- Remove from the oven, unmold from the pan, and cool completely on a wire rack before slicing and serving.
Notes
Nutrition
Perfect loaf of banana bread! This recipe was quick and easy and the flavor combo with the cinnamon and nutmeg just add a little something extra. So good!! Will definitely be making this again and again
– Noreen
More Popular Banana Bread Recipes
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Hawaiian Banana Bread
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Originally published in December, 2020, this post was updated in August, 2025.
Could you convert the baking time for this into the time to bake this as muffins instead of a loaf?
Thx
Hi, Diana! I haven’t tested this recipe in muffin tins, so my recommendation will just be an estimate. Keep an eye on them so that you can pull them out when they’re done (and don’t get over-baked). I would try 350 degrees F for 20-30 minutes. Enjoy!
Hi,
I tried this banana nut bread recipe, altering it slightly. I added an additional banana or two & used pecans instead of walnuts but walnuts are also very good in this bread. I omitted the egg. I think eggs are gross & slimy. I have cooked them for my husband & daughter any way they liked them however. I cooked the bread at 350 degrees for 50 minutes. I checked the bread after the 50 minutes but it was still “wet” on the inside. I cooked it an additional 10 minutes in 5 minute increments. I checked the bread & it was done the second 5 minutes. I love Banana nut bread & I wanted to thank you for the recipe. Happy Thanksgiving & a Very Merry Christmas to you.
Hi Linda,
Thank you for your feedback! We’re happy you were able to make the recipe work for you and are so glad you enjoyed it. Happy Thanksgiving and Merry Christmas to you as well!
Hi Blair,
I made this recipe with all of the ingredients that you show, but I added something on my own. I added half a cup of sour milk, which simply is 2 tablespoons of white distilled vinegar and enough milk to make a half a cup. This was an old trick my mother always used in her banana nut bread. YUM!
Yes, that sounds perfect, John! Homemade buttermilk for a tender crumb. Love that suggestion!
I really loved this recipe
Simple and delicious
Warmed up with a slathering of butter is bliss
Thank you, Shauna! We’re so glad you enjoyed it.
I added craisins as well but followed recipe and this was delish! I only had 2 bananas and it was absolutely delicious! My Mom wants the recipe. She loved it!
Oh, good. I’m so glad that it worked well for you, Heather. Thanks for taking the time to let me know!
You don’t need to use plastic wrap or foil, because neither of these can be recycled, just use a plastic bread bag or a plastic zip lock bag. Both of these bags can be washed and dried and used again.
Best Ever… Just like it says. I’ve been making this recipe for a few years now and it’s never let me down. Easy to make and the family loves it, I dont.even like bananas, but I do like this bread.
Thank you so much, Sandra!
Super quick to whip together, I added cinnamon sugar to the top to add a crunchy sweet topping. This was a hit!!… I wonder how I can turn this into an Elvis loaf with peanut butter??!!
Thank you, Linda! We haven’t tested it and can’t guarantee how it would turn out, but you could try adding up to 1/2 cup peanut butter. We’d love to know how it turns out if you give it a try!
So so good. My first banana dad bread bake and it turned out to be huge hit. Thank you for sharing this recipe.
Thank you for trying it out, Farrah! We’re so glad you enjoyed it.
Hi Blair
Made the Banana Bread last night, You are so right. It’s the best!
The best I’ve ever made. My husband agreed. I’ve tried so many recipes, not even close to this one. Getting my mixer this weekend! Who need roses for Valentines, I want a mixer! Got my passion back for baking. Thank you!!
That’s amazing, Wendy! I’m so happy to hear that you both loved the bread, and so excited for you to get a mixer. Such a great gift!! 🙂
Thank you! Delicious! I recently retired and realized that I enjoy baking and cooking, lol. I found your recipe and have made it twice now. I appreciate the time you have taken to walk people like me thru the recipe process. I can’t wait to see what else I can make!
Thank you, Dawn! We’re honored you found and enjoyed our recipe. We’re excited to hear how your next recipe turns out!
This was my first time baking banana nut bread. I searched for recipes that weren’t too complicated but would produce a delicious loaf. Well, let me tell you, my bread turned out really, really great! I was soooo proud of myself. I’m going to try the cinnamon sugar topping one of your commenters shared and the peanut butter too. Thank you for your amazing recipe and thanks to you, I will be spending more time in my kitchen in 2025, I love it!
We’re so glad you found the recipe and enjoyed it, Rose! We appreciate you taking the time to try it out and leave a review and hope you enjoy the other variations just as much. We hope you give more of our recipes a try in your 2025 cooking adventures!
I’m a 70 year old gentleman that has enjoyed cooking and baking for 40 years! This is best recipe I’ve used! I did however used about two tablespoons of cream cheese! OMG SO GOOD!
Thank you, Jim! That’s very high praise! I really appreciate you taking the time to leave me a note, too. 🙂
I made this but put my own little surprise of chocolate chips in as well!!! It turned out fabulous. Banana chocolate chip nut bread is a favorite anytime in this family. Oh and we use wheat flour for everything! Sooo delicious.
Sounds perfect, Lisa! Thank you! 🙂
I love this recipe! It’s the best I’ve ever made. I would like to try it using a gluten free all purpose flour. Has anyone tried this or is it a bad idea?
Hi Evelyn! We haven’t tested it with a gluten-free flour but think it will work as long as you use a 1:1 gluten-free flour. We’d love to know how it turns out if you give it a try!
My family loved it, this will be a family Christmas tradition from now on. They couldn’t believe I made it from scratch and they ate it up!
Amazing! Thank you, Lacey! Happy holidays to you. 🙂
Do you use a mixer with this recipe?
Do you use a mixer with this recipe?
Hi! Nope, just a whisk and a wooden spoon is all you need. 🙂
No I did not
I read a lot of the comments and not one said anything negative so Im definitely going to give this recipe a go. One question…If I add half the amount of sugar will it still turn out nicely?
Great! I hope you enjoy, Crissy! If you cut the sugar in half it will likely change the texture of the bread. I haven’t tried it myself, though, to know if it will “work” well or taste good. 🙂 Report back if you do!
awesome! Soo good, thanks Blair! This was a remarkable recipe I will share with my daughter! THANKS!!! Best Banana Bread Ever!
Thank you so much, Tamara! We really appreciate your kind words and willingness to share our recipe!
I’m getting ready to make this and I was wondering about a diabetic version of it? 32 grams of carbs in one slice is more than I can have. Maybe I will make 2 versions. Yours for the family and a diabetic version for me. Thank you for sharing! Looks delicious!
Hi Sarah, we don’t have a diabetic-friendly version and are not sure how one would turn out. If you give it a try, we’d love to know how it goes!
Why don’t you try substituting Stevia instead of the sugar. Of course use much less stevia .
I use Splenda instead of sugar. It works just fine. I use Splenda in most of my recipes except for things like fudge and peanut brittle and other candies.
Hi Chrissy,
I took 1/4 C of the sugar out of the recipe, and it turned out just fine. I’ll take more out next time and see how it goes.
Val
Omg!! So yummy! My family loves it! will make it again! And i saved this recipe!!
We’re so happy to hear this, Michelle! Thank you for trying it out and taking the time to leave a review.
This is sooooo delicious. Thank you for sharing this recipe!
Thanks, Amber! I’m so glad that you love it as much as we do. 🙂
My family simply loved this banana bread. I did add an extra 1/4 cup “brown” sugar to the sugar ingredient list. This will be my new go to banana recipe from now on. It was perfection at 50 minutes flat.
That’s so great to hear, Sandy! I’ll have to try the extra brown sugar next time…I’m sure it’s delicious! Thanks for your note. 🙂
Killer good recipe! I made one loaf the other day and my family devoured it ! Told me that I should have made two ! So. Today I am baking another loaf. For me. It goes smoothly if I chop walnuts in the beginning and also mash bananas & cover with Saran wrap. Today. I chopped walnuts last thing & oven was already preheated ):
Thank you, Barbara. I’m so glad that your family enjoyed it!
This truly is the best banana bread I have ever made. So easy and the texture is perfect. My oven runs hot, so I took it out after 45 minutes. Hands down, it will be the only recipe I will use for banana bread..
Thank you, Nancy! I’m so glad that you love it, too. 🙂
Hi Blair,
This truly is the best banana bread. I used coconut oil instead of of butter and increased cinnamon and nutmeg to 1 teaspoon each. Thanks for an awesome recipe.
I’m glad to know that it works with the coconut oil, too. Thank you, Cheryl!
May I use frozen bananas?
Hi, Patty! Yes, you can use frozen bananas, but make sure that you thaw them first. Then mash the thawed bananas and measure them for the recipe. Hope you enjoy!
This is the simplest and moist banana bread I’ve ever make. My go to recipe from now on.
Thank you, Betty!
Can I double the recipe?
Hi, Patricia! Absolutely! I think that would work really well.
This has to be the BEST Banana Bread I have ever tasted! I took one out to eat it and I forgot it at home on the kitchen table and when I came home I tried it and it was still moist!!! thank you
Thank you so much, Kimberly!
ME TOO!!!!!
I love this recipe, I am going to do it with my 6 year old granddaughter.But I did the cup of sugar. I have a serious sweet tooth
DeWanda
I’m so glad that you enjoy it, DeWanda! That’s the beauty of baking your own treats at home…you can make them exactly how YOU like them! 🙂
I wouldn’t cut out half of the sugar maybe a 1/3 of it at best. Just saying it would be pretty bland in my personal opinion.
Fantastic! Best Banana Nut Bread I have ever had! Even my family is amazed that I made this. Thank You for a great recipe, my family thanks you too. I absolutely recommend this recipe- It is the BEST!.
Amazing, Marie! I’m so glad that your family approves, too. 🙂 Thanks for taking the time to leave a note!
The first time I made this banana bread it turned out great. I just made this again and it didn’t rise. It still tastes good though! Not sure what might have caused this to happen.
Hi, Vanessa! Is it possible that you accidentally left out the baking soda? Or didn’t use enough? Otherwise, I would guess that maybe your baking soda isn’t fresh? When the leavening agents expire in our pantry they no longer activate and help baked goods rise correctly. Those are just my thoughts, but it’s hard to know without being there. Sorry that it didn’t work this time!
Blair, your recipe is perfect as is! This banana bread is fantastic. I’ve made it twice now, and while I usually don’t tweak ingredients on something so delicious, I was curious to see whether it would be just as good using whole wheat flour. It is! Yours is def a 5 star creation. Thank you!
That’s great, Pat! Thank you so much! I’m glad to know that it works well with the whole wheat flour, too. 🙂
Made this recipe this afternoon as muffins. So good. You are telling the absolute truth. The best banana bread recipe I’ve used.
Wonderful!!! Thank you, Katie!
Hello – I am ashamed to admit that I have never made banana bread before, but I purchased a huge bag of ripe bananas from our grocery store. I found your recipe for BBread, tried it and am delighted with the outcome. It is easy and uses pretty much just the ingredients I usually have around the house. Thank you – now I know to make as a little gift for friends and neighbors. I’ll be looking at more of your recipes, for sure!
Oh, good! I’m so glad that your first attempt was a success. Thank you for letting me know! 🙂
I used monkfruit sweetener instead of sugar. Since the banana s are already sweet I thought that I would give it a try. Anxiou
s to try it as soon as it cools!
Do you recommend sifting the flour before measuring (as bread recipes recommend when not using bread flour), or measure and then sift? Thank you.
Hi, Anita! I always measure first, then sift if I’m going to sift. Just make sure that when you measure, you’re not scooping the flour out of the container with the measuring cup. Instead, spoon the flour into the cup and then level off with a knife. This prevents the flour from packing into the measuring cup, therefore filling too full. Hope you enjoy!
I see serving size is 1 slice, but not how many servings toyal. Need to figure out carbs per slice (so how thick to cut slices).
Carbs in whole loaf will do. Thanks!
Hi, Josh! The nutrition panel is automatically generated based on 12 slices per loaf. Hope you enjoy the bread!
I use Splenda instead of sugar. It works just fine. I use Splenda in most of my recipes except for things like fudge and peanut brittle and other candies.
I followed the recipe but substituted baking soda with baking powder and my banana nut loaf looks beautiful!! It taste so good. I made it last night and I’ve already eaten 1/2! Thank you.
Great, Jan! I’m so glad that it worked well for you!
How long do i leave it in the 0an before i remove it (after baking?) Made recipe with success the first time in a 9×5 loaf pan (less time). But the second time i used an 8×4 and when i tried to remove it, it was a wet mess inside even though the toothpick was clean and i followed the bake time. It resulted in an ugly loaf, but i threw it back in the oven to solidify the wet part.
Since it cooked fast in the 9×5, i was able to remove the loaf immediatelu without destroying it. But it begs the question how long does it need to stay in the pan when baking as stated in the 8×4? The video and instructions don’t say anything about how long and by the instructions it reads like you remove it immediately. Don’t want to trip at the finish line again.
Wonderful recipe
Hi! I usually let it rest in the pan for 5-10 minutes before transferring it to a wire baking rack to cool completely. Just make sure that the loaf is cooked through before you take it out of the oven. 🙂
Hello there!
I love banana bread and wanted to give this recipe a try because the reviews are excellent, and you’ve gotten such great feedback. So it must be delightful, sure looks it. The only question I have is.. if I were to leave the nuts out (I’m allergic)..do you think it will alter the final product? I’d be following the recipe exactly, wont be changing anything else besides the nuts.
The flavor and texture will change slightly, but it should turn out just fine! We hope you enjoy it, Ashley.
I love Banana nut bread.
What more can I say??? 3 bananas were staring at me from the counter. Each day that passed got me a thinkin’. I hadn’t made Banana Nut Bread in AGES and this recipe looked like it had the right stuff. I would have to agree that this is THE best Banana Nut Bread recipe I’ve ever tried!!! Moist, just the right amount of sweetness… my husband and I snarfed that loaf up and I’m hoping to make it again this week. (those 3 bananas were just right at 1 1/2 cups) Thank you for a great recipe!
Thank you so much, Joyce!!